Individual Nutella Pavlovas are crisp on the outside with a soft marshmallow-esq interior. They’re light as air and are filled with a velvety smooth Nutella Whipped Cream. They may sound complicated but they’re fairly easy to make!

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Nutella Pavlova

Try your hand at these Individual Pavlovas filled with Nutella Whipped Cream for a fun baking project this weekend! As a seasoned baker, I’ve made my fair share of meringue. Follow my tips below and you’ll be enjoying these Nutella Pavlovas in no time!

I’m a big fan of Mini Pavlovas because they’re a little easier to serve than Classic Pavlova. However, the presentation of a traditional Pavlova with homemade whipped cream and mixed berries is so gorgeous and can’t be beaten when it comes to the looks department.

Bonus – the pavlovas only require 3 ingredients!

But it’s nice (and necessary) to switch the flavor up with some chocolate (and Nutella Whipped Cream!) occasionally.

Pavlova is also a naturally gluten free dessert. So if you’re not one to bake gluten free regularly, this is a straightforward recipe to make for your gluten free guests without having to buy any gluten free flour.

If you’re craving more Nutella recipes, try this creamy dreamy Nutella Buttercream with my decadently delicious Gluten Free Chocolate cake. Or add some Nutella to your breakfast rotation with these Nutella Swirl Pumpkin Muffins.

There’s also a Chocolate Hazelnut Quick Bread and a Nutella Swirl Banana Bread in my cookbook that are both so delicious.

Enjoy!

Nutella Pavlovas filled with Nutella Whipped Cream on round white plates

How to Use Leftover Egg Yolks

Since this recipe only calls for the egg whites, you’ll have 4 leftover egg yolks. To keep them from going to waste, you can use them to make these recipes that call for egg yolks:

Homemade Lemon Curd
Dairy Free Coconut Custard – this recipe calls for 5 egg yolks but works just as well with 4.
Pastry Cream (Crème Pâtissière)
Homemade Maple Pudding – use 4 egg yolks in place of the 2 whole eggs.

Individual Nutella Pavlovas on round white plates garnished with chopped hazelnuts and chocolate

Nutella Pavlova Ingredients

Egg Whites
Granulated Sugar
Pure Vanilla Extract
Heavy Whipping Cream
Nutella
Chopped Hazelnuts
Chocolate Shavings

overhead shot of ingredients in individual bowls to make Nutella Pavlovas

Tools You’ll Need

Large Bowl – glass or metal is preferred. You want to make sure you use a clean, completely dry bowl that’s non-porous and doesn’t absorb oil or fat from past use.
Hand Mixer or Stand Mixer with a whisk attachment
Half Sheet Pan or rimmed baking sheet
Silicone Baking Mat or parchment paper – I prefer silicone baking mats when baking meringue because the bottom of the pavlovas do not brown as quickly.
Piping Bag
French Star Piping Tip – I use the Ateco 869 French Star Tip which is size 9. Using a piping tip is optional but gives it that beautiful texture.
Oven Thermometer – you want to ensure you’re baking your pavlovas at a low temperature and that your oven temperature is correct. Otherwise, they may bake too quickly and brown.
Nonstick Skillet – for toasting the hazelnuts

How to Make Mini Pavlovas with Nutella Whipped Cream

Egg Whites on a wire whisk attachment from a stand mixer that have been whipped to form stiff peaks for meringue to make mini pavlova — **To make the meringue, beat together the egg whites, cream of tartar, and sugar until stiff peaks form.**

Meringue piped onto a half sheet pan lined with a silicone baking mat to make mini Nutella pavlovas — **To make the meringue, beat together the egg whites, cream of tartar, and sugar until stiff peaks form.**

Storage and Make Ahead Directions

Make Ahead: Mini Pavlova can be made ahead of time. Wait to fill and garnish until right before serving. The Nutella helps to stabilize the whipped cream so it can be made a few hours ahead of time and stored in the refrigerator until ready to use.

Storage: Unfilled pavlova can be stored in an airtight container at room temperature in a low-humidity environment for up to 2 days.

Freeze: Make sure the pavlovas are completely cooled before freezing. Then, freeze the unfilled pavlova on a lined baking sheet. Once frozen, transfer to a freezer-safe bag or stack gently in an airtight container. Pavlova is very delicate so be careful when freezing.

Defrost the pavlovas uncovered on a wire cooling rack at room temperature.

overhead shot of Nutella Pavlovas on small round white plates garnished with chopped hazelnuts and chocolate

Tips for Making Meringue

Room-temperature egg whites are easier to beat but harder to separate cleanly. I like to separate my eggs as soon as they come out of the fridge and let the egg whites come to room temperature in the bowl I’ll be using to make the meringue.
Don’t attempt to make meringue on humid days. The humidity makes it tough to beat egg whites to a stiff peak and bake properly.
Caster Sugar can be used in place of the granulated sugar for the meringues.

If you’ve made this recipe, I’d love it if you could please leave a star rating and comment below in the comments!

overhead shot of an Individual Nutella Pavlova on a round white plate with a silver spoon garnished with chopped hazelnuts and chocolate

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Nutella Pavlovas

5 from 1 rating

Individual Nutella Pavlovas are crisp on the outside with a soft marshmallow-esq interior. They're light as air and are filled with a velvety smooth Nutella Whipped Cream. They may sound complicated but they're fairly easy to make!

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings: 8

By: Sharon Lachendro

Print Rate Pin

Ingredients

4 large Egg Whites, room temperature
½ teaspoon Cream of Tartar, optional
1 cup Granulated Sugar or Caster Sugar
1 recipe Nutella Whipped Cream

Instructions

Make the Pavlovas

Preheat the oven to 250F and line a half sheet pan with parchment paper or a silicone mat.
Using a handheld mixer or stand mixer, whip the egg whites and cream of tartar on medium-high speed. When the egg whites have thickened and start to hold soft peaks, slowly add the granulated sugar one tablespoon at a time while continuing to beat the egg whites, until all the sugar is added. Then continue to whip the mixture until stiff peaks form.
Transfer the meringue to a piping bag (fitted with a piping tip, if desired) and pipe 4” circles on the lined baking sheet, making sure that the sides of the mini pavlovas are thick enough but have enough of a hollow center to hold the filling.

Bake, Dry, and Cool

Bake for 90 minutes, or until they are firm and dry. Be careful not to brown the pavlovas.
Turn off the oven and leave the pavlovas to cool and dry inside — about 1-2 hours.

Toast the Hazelnuts

Toast the hazelnuts in a small, nonstick skillet over medium heat for 2-3 minutes, stirring often. They should start to smell fragrant but make sure not to let them burn.
Remove from heat and allow to cool completely. Roughly chop the hazelnuts and set them aside until ready to use.

Make the Filling and Assemble

Prepare the Nutella Whipped Cream as instructed in the recipe.
Heat 1/2 cup of Nutella in a small bowl in the microwave until smooth and pourable.
Fill each pavlova with the Nutella Whipped Cream. Drizzle with the melted Nutella and garnish with the chopped hazelnuts and shaved chocolate. Serve immediately.

Notes

Please read the post for helpful tips and information for making this recipe successfully.
The cream of tartar helps add stability to the egg whites. You can omit it if you don’t have it on hand.
You can skip the piping and use a spoon to form 8 even-sized pavlovas. Be sure to create a well and hollow out the center before baking.
Nutrition information is approximate and based on 8 servings. It does not include the whipped cream.